1 cup dried chana dal (or 1/2 cup dried chickpeas)4 cups water 1/4 cup grapeseed oil 1 onion, chopped 4 cloves garlic, chopped 1 Tbsp fresh grated ginger (or 1 tsp ground) 1 serrano or jalapeno pepper, chopped 2 small or 1 medium eggplant, cut into 1/2-inch pieces 1 small head of cabbage, shredded 1 tsp ground cumin 1 tsp turmeric 1 tsp garam masala, or tandoori masala, or curry powder of choice 1 cup diced tomatoes, with liquid 2 cups vegetable or chicken stock 2 Tbsp chopped fresh parsley 1/2 cup chopped fresh cilantro, plus more for garnish 1/2 cup whole wheat couscous Salt to taste
Sort through the chana dal and rinse thoroughly. Place in a medium bowl with the four cups of water and let soak for 2 hours. (If using chickpeas, let them soak overnight - or you can use 1 14.5-ounce can, drained and rinsed.) After soaking, drain the chana dal and put it into a medium saucepan with 3 cups of water (to cover by about 2 inches). Bring to a boil, lower, then cook until tender, about 40 minutes. (The beans can be cooked a few days ahead and refrigerated.) Heat oil in a large pot. Add the onions and cook until just translucent. Add the garlic, ginger and serrano pepper and cook another 2 minutes. Add eggplant and half a teaspoon of salt and cook for about ten minutes. Add cumin, turmeric and masala and cook for 1 minute more, being careful not to burn the spices. Add the cabbage and cook for a few minutes, until it has started to wilt. Add the tomatoes, the stock, and salt to taste. Bring to a boil and then lower the heat. Simmer for about 20 minutes, until the eggplant is tender. Add the chana dal (or chickpeas) and the couscous and continue to cook until the chickpeas are heated through and the couscous have cooked. Remove from the heat and add the cilantro and the parsley before serving.